Braised Leg of Mutton or Heavy Lamb |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||
| INGREDIENTS: | ||
| 1/4 cup butter, melted | 1 small onion, sliced | 1 small carrot, sliced |
| 1 bay leaf | 1 teaspoon thyme | 1 teaspoon parsley |
| 3 cups hot water | 1 teaspoon ginger | 1-1/2 teapsoons salt |
| 12 peppercorns | 5-7 pound boned leg of lamb | |
| 1 | In melted butter cook onion and carrot, add remaining ingredients. Simmer until tender and pour over meat, which has been wiped, stuffed, sewed, and placed in deep pan. Cover closely. Cook slowly 325 F. 3 hours. Uncover for last half hour. Remove meat to hot platter and pour over the gravy. Stuffing and gravy are given below. |